Tiny Kitchen Thanksgiving Leftovers – Turkey Enchiladas with Green Chile

Are you living in fear of falling into a turkey leftover rut after Thanksgiving? Are you already worried about boring everyone with same old same old turkey fricassee? Well, Food for the Ages is going to keep you out of that rut. We’re going to build up your Thanksgiving Day After leftover planning confidence way ahead of schedule by taking a Tiny Kitchen trip south of the border with Turkey Enchiladas with Green Chile. I always keep green Chile on hand and love to use it in everything but you can use red enchilada sauce if you prefer. This will be enough for two, with no leftovers, from the leftovers…

Turkey Enchiladas with Green Chile

• 1 1/2 cups of turkey breast cut in 1/2 inch chunks
• 6 ounces grated cheddar cheese
• 1/3 cup sour cream
• 1/8 teaspoon salt
• 1/8 teaspoon Chile powder (you can use up to a 1/2 teaspoon)
• A couple grinds of fresh black pepper or a pinch of cayenne pepper
• 4, six-inch corn tortillas (you can use flour, if you prefer)
• 1 cup Green Chile or red enchilada sauce
• 1/4 cup sliced black olives
• 2 tablespoons minced green onions

Combine turkey breast, 4 ounces of the grated cheese, sour cream, salt and spices.

Take a 1/4 cup of green Chile and evenly coat the bottom of a small pie plate. Place 1/4 of the turkey mixture down the center of each tortilla and spoon a teaspoon of green Chile over it.

Roll tightly and place on bottom of dish with the seam side down. Top with remaining sauce and cheese. Bake at 350 degrees F for 30 minutes until thoroughly heated.

Top with sour cream, olives and green onion.